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    You are in: Home / Recipes / Jewish Coffee Cake in a Bundt Pan Recipe
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    Jewish Coffee Cake in a Bundt Pan

    Average Rating:

    6 Total Reviews

    Showing 1-6 of 6

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    • on September 15, 2003

      Carrie, mmmmmm,This was a great tasting and very easy to make cake.And YES it was very moist. Thanks so much for this grat recipe. Darlene Summers

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    • on September 10, 2006

      My husband has been bugging me to make this again! We enjoyed it very much. I left the nuts out because I didn't have any at the time, but it still turned out great. Also an attractive cake to serve to guests. ADDENDUM--September 10, 2006: Almost a year after first trying this cake, and it's still the one my husband always requests! Thanks for a wonderful recipe.

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    • on June 18, 2005

      Delicious! And it reminds me very much of this wonderful sour cream cake that my mother often makes. This is a wonderful dairy-free alternative with a similar taste. I do recommend using nuts that are WELL chopped, as they interrupt the nice texture of the cake if they are too crunchy. Thanks, Carrie!

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    • on October 11, 2003

      I made this Coffee Cake for Rosh Hashana-loved by all. Made it again 2 more times-shared recipe with friends-thank you. Bunny

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    • on May 01, 2011

      I made this for a brunch at my church and everyone loved it. I followed the directions except I added a simple drizzled icing over it, and put some brown sugar in along with the other ingredients in the nut filling. This is an excellent bundt coffee cake.

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    • on March 05, 2011

      I made this recipe for a work brunch last week after reading the reviews. Yum, Yum, it was right on the money! In fact, it was so delicious I had to make it for my family and give everyone at work the recipe. This recipe will be included in my favoirtes for a very long time!

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    Nutritional Facts for Jewish Coffee Cake in a Bundt Pan

    Serving Size: 1 (155 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 704.3
     
    Calories from Fat 324
    46%
    Total Fat 36.1 g
    55%
    Saturated Fat 5.3 g
    26%
    Cholesterol 117.5 mg
    39%
    Sodium 833.0 mg
    34%
    Total Carbohydrate 90.2 g
    30%
    Dietary Fiber 2.9 g
    11%
    Sugars 64.3 g
    257%
    Protein 7.5 g
    15%

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